Eggplant Caponata

with Toasted Ciabatta, Arugula & Parmesan

This is our fast-cooking version of a classic Italian dish made with eggplant and olives. It’s a great way to rediscover eggplant, which blends with the vivacious flavors of pepper, onion and olives as well as an appealing tenderness. Caponata is considered both a dish and a condiment, so try piling it on the ciabatta with the peppery arugula and salty Parmesan.

Suggested beer pairing
Saison
Summer dishes with bold flavors are made for Saisons. Beer historians have had shouting matches over the Saison, trying to divine if it is Belgian copy of Biere de Garde, or an authentic Belgian style. For flavors of olive, pepper, and eggplant, a Saison with a peppery yeast should be perfect.

Suggested wine pairing
Nero d’Avola Blend - Sicily, Italy
As a nod to this traditional Sicilian-inspired dish, I’d like to pair this with a lighter red from Sicily, like a Cerasuolo di Vittoria. It is savory and juicy, with Mediterranean herbs, red berry and floral notes. It is particularly well-suited with the fleshy texture of the eggplant and all of the dish’s spicy and savory flavors.

About the Chef

Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.